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Lemon Garlic Chicken (Sheet Pan with Potatoes & Broccoli)

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A refreshing lemon garlic chicken sheet pan dinner with golden potatoes and crisp broccoli, easy to prepare and quick to clean up.

Ingredients

Scale
  • 1.5 lb boneless, skinless chicken thighs (or breasts), patted dry
  • 1.5 lb baby gold potatoes, halved or quartered
  • 1 large head broccoli, cut into florets (about 5 cups)
  • 2 lemons (zest and 1/3 cup juice)
  • 4 garlic cloves, minced
  • 3 tbsp olive oil, divided
  • 1 tbsp Dijon mustard (optional, for body)
  • 1 tbsp honey or maple syrup (optional, for balance)
  • 1 tsp dried oregano
  • 1/2 tsp paprika (optional)
  • 1 tsp kosher salt, plus more to taste
  • 1/2 tsp black pepper
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat the oven to 425°F (220°C). Place a large rimmed sheet pan inside to heat up.
  2. Whisk lemon zest, lemon juice, 2 tbsp olive oil, garlic, Dijon (if using), honey (if using), oregano, paprika, salt, and pepper in a bowl.
  3. Pat the chicken dry. In a second bowl, toss chicken with half of the lemon-garlic mixture. Let it sit while you prep the vegetables.
  4. Toss potatoes with 1 tbsp olive oil and a pinch of salt and pepper. Carefully spread them on the hot sheet pan. Roast for 10 minutes to jump-start browning.
  5. Remove the pan. Push potatoes to one side. Add the marinated chicken in a single layer. Toss broccoli with a spoonful of the remaining sauce or a drizzle of oil and a pinch of salt.
  6. Return the pan to the oven. Roast for 10 minutes. Then add the broccoli to the open space and roast 12–15 minutes more, until chicken reaches 165°F (74°C), potatoes are tender, and broccoli edges are lightly crisp.
  7. Rest for 5 minutes. Spoon any pan juices over the chicken. Finish with extra lemon zest, a squeeze of juice, and chopped parsley. Serve hot.

Notes

For variations, substitute chicken, potatoes, or additional vegetables to suit your taste. Great for meal prep and reheating.

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